Chop the cucumbers coarsely and put into a blender or food processor with green onions, garlic, mint and basil.  Blend or process until finely pureed.  Add non dairy sour cream or Greek yogurt, water and lemon juice and process again until well blended.  Add salt to taste.

Remove soup to a container and chill in fridge for at least an hour.

Prepare tapenade by pureeing Kalamata olives, capers, garlic and Elea Extra Virgin olive oil.

Serve chilled soup with a spoon of tapenade and drizzle of olive oil.